Pesto Caprese Pasta Salad Recipe
User Reviews
5
Pesto Caprese Pasta Salad Recipe
Description
This salad features a pesto dressing made by pulsing fresh basil, pine nuts, garlic, white wine vinegar, lemon juice, Parmesan cheese, salt, and pepper before blending in extra virgin olive oil to achieve a creamy vinaigrette texture. The pasta is cooked al dente and combined with halved cherry tomatoes and bite-sized mozzarella pieces.
The mixture is tossed with the pesto dressing, then additional Parmesan and fresh basil leaves are added. The sharpness of Parmesan and the freshness of basil complement the rich mozzarella and the subtly acidic pesto, while the pasta provides a satisfying base.
This dish works well served while still slightly warm or at room temperature. It pairs nicely as a side salad for grilled meats or as a light lunch on its own.
For make-ahead, tomatoes and pesto can be prepared and stored separately in airtight containers, with pasta cooked just before serving. The salad remains fresh for up to four days refrigerated but is not recommended for freezing. Using store-bought pesto is possible by mixing it with vinegar and Parmesan to keep a suitable vinaigrette consistency.
Ingredients
For the Pesto Dressing*:
- 1 ½ cups basil loosely packed, fresh leaves
- ⅓ cup pine nuts or sliced almonds
- 2 garlic minced, small cloves
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons Parmesan Cheese shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
For the Caprese Pasta Salad
- 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
- 1 ½ lbs cherry tomato sliced or cut in half
- 10 ounces mozzarella cheese or a whole log cut into bite size pieces, small balls
- ¼ cup Parmesan Cheese shredded
- basil to use as garnish, fresh, handful, leaves
- salt to taste
- black pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and place it in a bowl.
- Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
- Turn the machine on and while it is running drizzle in the olive oil through the tube. Stop and scrape once and continue running the machine until the vinaigrette is creamy.
- To assemble the salad: Into the bowl with pasta, place mozzarella cheese and tomatoes. Drizzle it with the pesto dressing. Give it a toss making sure that everything is coated with the dressing.
- Sprinkle it with parmesan cheese and taste for seasoning. Add in if necessary.
- Garnish with fresh basil leaves and serve while still warm.
Notes
- Cook pasta al dente, typically 11-12 minutes, to achieve the ideal texture for this salad.
- Prepare chopped tomatoes and pesto ahead of time and store separately in airtight containers, then cook pasta when ready to serve.
- Store the assembled salad in an airtight container in the refrigerator for up to 4 days.
- Freezing this pasta salad is not recommended as it affects texture and flavor.
- If using store-bought pesto, mix 1/2 cup pesto with 1/4 cup white wine vinegar and 1/4 cup Parmesan cheese to create a suitable salad dressing.
- Adjust salt after combining the salad, as pesto already contains salt.
- Multiply the ingredients as needed when serving larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 22mg | 7% |
| Sodium | 702mg | 29% |
| Potassium | 560mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 36mg | 40% |
| Calcium | 258mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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